I'm 68 years old; never had a weight problem, and figured I'd put some of the methods I've used right here to help others. I love to exercise to music which is why you've got some 'upbeat' (and free) music to work out with.
Recipes are sprinkled here and there; most of them are at the bottom of this blog - easy; economical, and healthy. Enjoy. Diane

Turn the volume down on the YouTube speaker; watch the 'music' in them!

Thursday, March 27, 2008

You are #1, and don't you forget it! Take care of #1!!

Links to sites that help with weight-loss, and my CORE 750 diet plan - it's all here for you. Enjoy. Oh yes, and if you don't like the music; turn down the speakers, or 'leave it up' - it could kill your appetite (another way to curb those calories)...

Diane

Since I eat primarily 'raw foods', here's a tremendous link to a variety of videos who discuss why it's going to 'super-charge' you, as it has me for about 35 of my 65 years! Eating 'fresh' - puts not only the music in you, but the energy as well!

The writer calls these SUPER FOODS - they are 'super' in my book (and in my tummy).

SOMETIMES I GET TIRED OF THE 'HYPE' ON FOODS....

I read a long article - an excerpt (here) has enlightened me.

8. They Claim That Soil Depletion and the Use of Pesticides and "Chemical" Fertilizers Result in Food That Is Less Safe and Less Nourishing.

These claims are used to promote the sale of so-called "organically grown" foods. If an essential nutrient is missing from the soil, a plant simply doesn't grow. Chemical fertilizers counteract the effects of soil depletion. Quacks also lie when they claim that plants grown with natural fertilizers (such as manure) are nutritionally superior to those grown with synthetic fertilizers. Before they can use them, plants convert natural fertilizers into the same chemicals that synthetic fertilizers supply.The vitamin content of a food is determined by its genetic makeup. Fertilizers can influence the levels of certain minerals in plants, but this is not a significant factor in the American diet. The pesticide residue of our food supply is extremely small and poses no health threat to the consumer. Foods "certified" as "organic" are not safer or more nutritious than other foods. In fact, except for their high price, they are not significantly different.

I prefer to eat RAW AND VEGETARIAN - here's a great recipe link!

I LIKE THIS LINK - EATING RAW FOODS, AND BENEFITS...

HEY, THANK YOU FOR THE E-MAILS; THEY'RE A LOT EASIER FOR ME THAN CHECKING COMMENTS.

I like the e-mails; more personal, and your comments aren't viewed by other people (a bit more secure).A little thing I stumbled onto while cleaning out the refrigerator before going on vacation. I had some fruit and vegetables that really wouldn't last - we couldn't take them, so:I got the blender - put in 2 peeled cucumbers; about 1/2 of what was left of my celery; poured in some apple juice - one apple, and added a bit of celery salt for flavor. It was cool; refreshing, and about 10 minutes later I was packing faster than before. Methinks an energy drink? Methinks you could add some honey for more energy? I think I'll be starting my day with this, rather than tea or coffee.Anyway, have a great Mom's Day - a super summer; think I'll have to find a nice card for all of you that you can 'click' to, and of course it will be one of Jaquie Lawson's cards; the most beautiful cards - with music; fluid movement like watching ballet dancers....

MY GREAT GRAND-DAUGHTER...SHE'S GOT A GREAT START!

START YOUR CHILD'S LIFE OUT RIGHT TOO....1ST 3 YEARS - SO IMPORTANT!

Neglect your health, and you'll look like this worn-out building...

If you see a picture of yourself that says 'fat', cameras usually tell the truth...

"Be an angel to yourself - read up on GOOD HEALTH..."

Weight and car problems - we don't need that, now do we!

A couple of things that have helped me - a DVD and a Book...

Watch the DVD called THE SECRET. It will give you a 'clue' about how your thoughts become 'who and what' you are - not only with the things you want to succeed at (other than the weight you'd ideally like to maintain), but in all aspects of your life.

About 25 years ago, I also read the book THE POWER OF THE SUBCONCIOUS MIND - again, it will teach you about how your mind is the ultimate 'tool' to either succeed, or fail.

Belief is a powerful thing; religious and spiritual people have a history of reporting powerful success in all avenues of living a happy and productive life.

One woman wrote me about how she used her belief in her chosen religion, to lose a substantial amount of weight - her commitment; her belief, and implementing both, were (and are) her strength in now maintaining her ideal weight.

There's a plethora of information out there on 'how to' lose (or gain) weight. There are all kinds of concepts and proposed methods.

If you believe eating an apple is good for you, more than likely not only is the apple that IS good for you going to add to your health, but your BELIEF will add to that success.

If you believe that eating foods that are bad for you, is still something you can 'over-come' because of your 'mind-power', you just might convince your body to 'deal with it' longer than is truly healthy for you (physically).I've known way too many people who 'bragged' about not getting fat; being able to handle not only 'bad foods', but smoking - drinking alcohol, etc., and not 'suffering' any ill effects.To date: my father died from this 'belief' - his body finally challenged him; his body rebelled - his body could no longer handle the abuse of my father's 'belief'.I have family members who ended up hospitalized; even after that, they'd return to habits that were not helpful to their physical well-being. Again, they were able to delay the detrimental effects, by this 'belief' and 'mind-power', they truly believed would make them exempt from 'penalty'.Yes, the power of your mind is carrying you forward - forward toward the time when your physical self contradicts your thoughts and beliefs, because there are 'laws in the universe', and those laws bounce us around whether we believe in them or not.

No one really steps off a sky-scraper to prove the 'law of gravity' - those that eat thousands of calories a day, challenge another 'law'.....

Few are willing to tangle with a hurricane 'head-on'; most will not stand out to shake hands with a raging tornado!I doubt any of us 'walk on water', so employ both your brain power, and your physical will-power - 2 strong allies that each of us have, and can use to ultimately make changes in our lives that contribute to our well-being and joy.

CHECK OUT THIS 'FOOD ALLERGY' LIST - TERRIFIC INFORMATION!

My 'must have' VITAMINS

B-complex vitaminsVitamin ETons of Vitamin CKrill Oil and Flaxseed capsulesB-12 (under the tongue - liquid)Good multi-vitamin/mineralAll my vitamins are adult chewable when possible; it's easier for me since I have trouble swallowing the larger pills.If the capsule is too big; I poke it - 'drain', and put under my tongue to get it into the blood-stream sooner.

A 25% increase in patients who are obese, requires new equipment in New Hampshire.

Boil two ounces of your favorite pasta; add 1 T. ofolive oil to the water and plenty of salt to flavor. Drain cooked pasta;toss with the chicken, tomatoes and basil. Sprinkle lightlly with Parmesanor Asiago cheese. Not costly; about 400 calories per serving.

LOW IN COST, LOW IN CALORIES, LOW IN THE AMOUNT OF TIME SPENT IN PREPARATION!

Saute bread rounds. Remove center portion. Fill cavity with sliced mushrooms; put a poached egg on top - a bit of sour cream and a sprinkling of parmesean cheese - a few pimentos to top it all off.

Cook and mash or rice: Two cups of potatoes (I use red, and leave the skins on). Mix in some sour cream (about 1/4 cup). Add 2T of finely minced pimento. Pile this into a baking dish. Make four cavities. Slip a raw egg in each cavity and bake until set. Serve with tiny bits of fresh chives and fresh ground pepper and tiny slivers of green or red pepper.

I BAKED SOME ACORN SQUASH FOR EVERYONE; SERVED IT WITH A BIT OF FRESH ROSEMARY; FRESH BASIL - AND GOAT CHEESE - IT WAS GREAT.

I ADDED A SIMPLE TOSSED SALAD:

Tossed Salad, 2 apples diced1/4 cup of chopped pecans1/4 cup of feta cheese - cubed as neatly as I could...1/4 cup thinnly-sliced red onionNote: You can add 1/2 cup of dried cranberries or currants for extra flavor & fun. I also put a couple sliced soft-boiled eggs on top for 'pretty protein'.

Note: I'll keep these 'recipes' super-simple; makes it easier in my home, and anyone who wants to 'capture' these, won't be spending a lot of money (which I don't have for groceries).

WHEN MAKING TWICE-BAKED POTATOES: Before you fill the skins with the potato mixture, mix in a bit of left-over ham or poultry (diced small). Stir in 1/4 cup of sour cream; make that little 'cavity' and put in an egg.Put these back into the oven; 275 - until the egg is set. Easy; good for you - and served with a spinach salad made with red onion; feta cheese - diced apples, and a few dried cranberries - a terrific dinner or a brunch!

Save that left-over creamed spinach. Make up 6 soft-boiled eggs; cut and warm them together (or serve chilled). When serve chilled, I put this on a bed of romaine, and put red onion slices over it; I don't use a dressing, but probably a nice vinegar & oil would be nice.

I dislike making stuffed artichokes; too much work. Instead, I get the artichokes that are canned in water (2 jars). I make up my favorite stuffing; starting with the artichokes on the bottom - layer (like lasagne). We just scoop it out and eat.

If I've got the time and can afford the 'calories', I make a binder of sour cream and 2 eggs - mix that into the artichokes and stuffing - think 'mixing meat-loaf'. Then I bake - 30 minutes @ 350 - tasty with bits of left-over ham mixed in as well.

PASTA WITH PEAS - LIGHT AND LOVELY! Make up your favorite pasta - angel hair is nice for a very light meal.Saute 1/4 cup of red onion with 1/2 cup of chopped tomatoes, salt, pepper, and oregano. This doesn't take long - do it on medium low so it doesn't burn. If you like garlic, make it light - 1/2 to 1 teaspoon of minced garlic.

Add 3 cups of frozen or fresh peas at the very last; keep them green and tasty - not more than 90 seconds to 2 minutes.Put all of this with your pasta; serve with parmesan cheese.

Note: Sometimes I add mushrooms with the onion and tomatoes too - depends on their price since I use fresh.

Another version: Use broccoli - very tender; young (or small pieces that you buy frozen). This time I like lots of garlic - at least 1T of minced garlic; 1/2 cup of slivered almonds - saute them together until they're tender (season only with a bit of coarse-ground black pepper).

Toss all of this with the pasta and a good butter replacement for flavor - again, mushrooms are very good wtih this as are slivers of red pepper for a garnish and a bit of sweet crunch.

This is fun: Get those asian wraps (egg roll wraps are just fine). Fill them with:

Drop these into French onion soup (save time; use the mix - just add beer instead of water for a better taste). Let them float; they steam-cook - great fun!One of my favorite salads - year 'round, is taking 2 cans of cranberry sauce (the whole berry type); putting that into a package of Jello (lemon is good - black cherry is also very tasty); then I add 1 cup of finely diced celery, and 1 cup of minced walnut meats.I like to put a can of crushed (or diced) pineapple; use the juice with the liquid you use for the Jello.Because I'm crazy for pickled beets, I use them either 'as is', or in a green salad (spinach is my preference); lots of red onion - feta cheese ... a bit of cottage cheese 'fluffed' throughout'.....**Hey, if I mentioned that before, just remember this is one of my favorites, and I have trouble not talking about it.Steamed cabbage - 'as is' - tons of it; add a bit of celery salt and coarse-ground pepper - that's all I need.My quick cabbage soup:1 can of vegetable juice2 cans of canned tomatoes - whole1 diced red onion1 whole head of cabbage - steamed and 'chunked up'.2 green pepperscelery saltcoarse-ground peppera bit of garlic powderkosher salt to taste1/2 cup of cider vinegar gives it 'zing'...You minimize your chances of getting cancer if you eat vegetarian - give it a try; there's so much to be said for eliminating meat.Cottage cheese - a great sharp cheddar cheese - eggs - protein is out there (but I guess I'm lacto-vegetarian as I think of it now).I love stuffed peppers. I fill mine with the routine stuffing I use for Christmas; lots of celery and mushrooms - toss in some walnut meats - if you like oysters like I do, add those too....Top with good fresh tomato sauce and a few fresh tomatoes - delicious!

With today's ECONOMY, we need easy to fix and nourishing low-cost recipes; here are some I enjoy

Brown up some chicken BREASTS - take the bone out first.....

Cut up some RED potatoes (leave the skins on) - usually just cutting them in half is all I do.

I cut up one BIG ONION - your choice of 'color'.

Sprinkle the cut potatoes and onion with a seasoning salt of choice; and some black pepper (just a little).

Brown the chicken on both sides - remove from pan, then brown the onions and potatoes - just a little bit....

Put the potatoes and onion on the BOTTOM of a ROASTING PAN - sprinkle with a bit of HONEY MUSTARD MIXED WITH PARMESAN CHEESE (grated of course).

Now put the chicken on TOP OF THE POTATOES AND ONIONS - more honey mustard/parmesan cheese mixture on the top.

Put 1/4 cup of WHITE WINE in the bottom of the roasting pan to keep it all 'moist' while roasting.

Roast for 20 minutes at 425; the lower to 350, and roast until done (check every half an hour to be sure you don't over-cook it). Serve with FRESH GREEN STRING BEANS - just steam the beans - nothing fancy or costly here. Serve with a nice fresh salad if you prefer.

Another easy dinner - using low-cost chicken.

Clean up a WHOLE chicken; stuff it with rosemary; thyme, and left-over lemon PEEL - it will flavor the chicken while it's roasting.

Surround the chicken with cut-up squash of your choice.

Surround the squash with cut up ONION of your choice; add a few prunes 'here and there' for some sweetness and fibre that you need so badly.

Roast according to the instructions - about 25 minutes for each pound of chicken - setting the oven at 350.....

Add 1/4 cup of sweet vermouth and 1/2 cup of chicken stock to the bottom of the pan to make a delicious 'juice' to serve over the chicken and prunes when you serve it.

Now let's do stuffed chicken breasts.....

Open up the chicken - stuff with mushrooms, diced onions, some garlic cloves and diced celery. Brown the stuffed breasts, then bake until done.

While it's roasting, baste with equal parts of white vermouth and chicken stock.

Serve with roasted yams; fresh salad. I roast my yams - unpeeled; brushed all over with olive oil, for about 1 hour at 425 degrees or until done.

Again, a nice fresh steamed vegetable is all you need; no gravy (keep away the calories) - no bread or rolls or stuffing - gets rid of more calories.

Now let's do a PORK LOIN.....

Rub the loin with a mixture of brown sugar, dry mustard, salt, pepper, cloves, pumpkin-pie spice, and a wee bit of thyme.

Let the loin sit for about 6 hours; then pour 1 - 12 ounce bottle of Dr. Pepper over the loin - roast until done using the instructions on the packaging - about 15 minutes per pound of meat at 375 degrees. Check every 1/2 hour; then the last 1/2 hour, pour over some apple sauce mixed with cider vinegar (equal parts) as a nice sweet/sour 'glaze' to the ham.

Serve with cranberry sauce; spinach, and your favorite potatoes.

If you want to make some OVEN FRIES, it's easy; each serving is only about 130 calories.

Preheat your oven to 500 degrees; then spray your cooking sheet to minimize calories right away. Cut up your potatoes just as if you're making french fries. SPRAY the potatoes to again save on calories and fat.

Roast for about 20 minutes. If you want to add a little more flavor, before you bake the fries, sprinkle with 1/2 teaspon of dried ROSEMARY that has been MIXED WITH ABOUT 2 TABLESPOONS OF GARLIC.....

For vegetarians, this is a good one. Simply take whole tomatoes; cut off the tops and take out the insides. Mix bread crumbs; Parmesan cheese, salt, pepper, and a bit of garlic mixed all up with melted butter (or olive oil). This is your stuffing - you can add some finely diced celery too if you enjoy. Fill the tomatoes; bake for about 15 minutes at 425 - don't over-bake; you want them slightly firm.

If you love soup as I do, try Lentil and Macaroni Soup - not expensive, and each serving is about 200 calories.

Put some oil into a pan; brown onions, carrots, cloves (all diced) in the pan. Be sure you use a 'stock pot' to brown in (saves dish-washing). Then add 1 can (large) of whole tomatoes - just break them up with your hands as you put them in.

Add one can chicken stock; 3/4 cup of dry lentiles - salt, pepper, and about 6 cups of water or GINGER ALE...it adds a little 'kick'.

Now add 3/4 cup of elbow macaroni - some basil to taste; a little thyme, and 1 small can of spinach (optional).

You simply start it 'all at once' on high - bring up the boil, then cover; reduce to a simmer, and wait until it tastes delicious to serve (about 2 hours at least).

For an INEXPENSIVE PASTA SALAD......

Pick bow-tie pasta; cook as directed. Once cooked, drain and add 1/4 cup of lemon juice (from the bottle is just fine); stir in a large container of sour cream (or use the large container of onion soup dip which adds flavor).

Then add about 1 teaspoon of salt to taste; put in a package of frozen peas that you've THAWED and 'warmed' in the microwave for about 30 SECONDS.

Toss the pasta with the sour cream/peas mixture and enjoy - about 207 calories per serving and not costly.

Using the store brand, mix TWO cans of CREAM OF CELERY SOUP with 2 T of olive oil and 1/4 to 1/2 cup of grated Parmesan cheese - it will be thick; thin to suit your preference by using 2% milk - heat on low until it's nice and warm - then use this as your 'sauce' to pour over (or mix in) to the ravioli/tomato combination.

Drain the pasta; toss with the rest of the vegetables, and serve either warm or chilled.

A super simple meal - your favorite pasta; cooked, drained - then steamed asparagus that you've got ready to toss with the pasta while adding a bit of seasoning salt and butter (or olive oil) to moisten it - sprinkle with a little Parmesan cheese....serve warm or chilled.If you like making your OWN TOMATO SAUCE, do it while tomatoes are at their lowest price.

You can brown these - or bake them; par-cook them, then finish cooking them with the tomato sauce you made the day before.

For a great snack - not expensive, simply get the biggest cucumbers you can find; cut in half; scoup out the centers, and fill with whipped cream cheese that you've added salt, pepper, and a little tarragon to taste - yummy!

Serve with Salmon sandwiches made by using a light rye bread; use cooked salmon that you've cut into little cubes; sprinkle a bit of lemon juice on the salmon.

Make a spread to put on the rye bread with 1 teaspoon of horse radish; salt, pepper, and a little bit of cottage cheese to form a 'filling'/'spread' - then spread the bread with this mixture and add the salmon - great sandwich; a few pieces of lettuce make it very refreshing with the cucumber 'rolls'....

If you like chinese noodles, prepare and make this dressing - so good:

Mix 4 Tablespoons of peanut butter; 2 Tablespoons of balsamic vinegar; 2 Tablespoons lime juice from a bottle, 1 Tablespoon brown sugar, 1 Tablespoons of soy sauce - salt and pepper to taste, and toss with the noodles; top the noodles with a few slivered almonds if you desire.

Use up COOKED CHICKEN by putting it on your favorite greens - top with a mixture of 2 Tablespoons of dark soy sauce; 2 Tablespoons of honey, and one tablespoon of sesame oil.

Add some bean sprouts; finely diced green onion and celery and any left-over carrots you have that are also cut into little match-sticks.I love to make my own CHICKEN LIVER PATE - here's the recipe:

Cook up one pound of chicken livers until they're super-done and soft.

Mash the livers; mix in 1/4 cup of diced onion; 1 Tablespoon of garlic (minced from a jar), 1/2 teaspoon of thyme, 1 ounce of brandy, and 4 ounces of butter (or whipped cream cheese if you prefer). If you want it super-fine, mash through a sieve.....nice on crackers or spread on sticks of celery.

Another salad I like:

Eggplant; cut into 1/2" slices - sprinkle with salt and let it sit for 30 minutes to bring out all the moistures.

Serve with soft-boiled eggs that have been cut in half; scatter some thinly sliced prosciutto (yes this is costly, so only buy 1/4#), and make up a dressing using lemon juce; salt, pepper, a little thyme, olive oil and wine vinegar to taste - make the dressing very light; shake in an old jar you've saved (such as a mayonnaise jar).

Another great salad:

Use a can of pickled asparagus; 1 cup of fresh tomatoes that you've cut up, and one cucumber that you've peeled; sliced in thin spears.

Now add some thinly sliced red onion rings - top this with sour cream to which you've added some dill seed and rice wine vinegar with about 1 to 2 Tablespoons of olive oil to make a nice dressing.

Serve on your favorite greens.........

'MEAL IN A BOWL' - ADD A FRESH VEGETABLE PLATE AND ENJOY!

One red pepper (diced); One green pepper (diced)One small RED onion (also diced)One cup mushrooms (she likes Portobellow)One small can tomato sauce2 teaspoons of chili powder (to taste of course)One Tablespoon of Worcestershire sauce2 teaspoons of prepared mustard.Ground pepper to taste1 tablespoon of garlic POWDER16 ounces VEGETABLE JUICEMakes a great vegetarian chili/soup. Mix it all together; simmer for 3 hours - yum.Note: You can add any 'meat' you choose - and of course, RED KIDNEY BEANS (one or two small cans) if you want it thicker and a 'stick-to-your-ribs' soup! Top it with chopped onion; grated cheddar cheese, and a 'glob' of sour cream - it's great!

THE EASIEST WAY TO CALCULATE WHAT TO EAT IN THE # OF CALORIES TO LOSE, & TO MAINTAIN!

Take your body weight; multiply it by 8 = number of calories to LOSE without creating a serious health problem.Multiply your weight by 12 = number of calories to MAINTAIN.If you're 110 pounds (x) 8 = 880 calories; it's doubtful that @ 110# you're overweight; more like underweight.

'CORE' FOODS - THESE ALWAYS APPEAR ON MY SHOPPING LIST!

SHREDDED CABBAGE FOR SLAW - SHREDDED CARROTS TO PUT INTO THE SLAW - DRIEDCRANBERRIES TO PUT INTO THE SLAW - LOW-FAT COOL WHIP TO REPLACE 75% OF THEMAYONNAISE USED IN THE SLAW - MAYONNAISE USING 3 TABLESPOONS TO ADD TO COOL-WHIPFOR THE SLAW - CUT UP ONE OF THOSE APPLES INTO CUBES FOR THE SLAW.

A CORE OF 750 CALORIES; THEN BUILD FROM THERE - USUALLY 1500 WORKS FOR MOST DIETERS

EVERY DAY AT BREAKFAST: One apple; Granola or Oatmeal, and 1/2 cup of cottage cheese.

EVERY DAY AT LUNCH: One pita - whole-wheat; 2 ounces of a lunch-meat, and 1 CUP of raw carrots.

EVERY DAY AT DINNER: Another cup of RAW carrots - Peas (about 12 pea pods - we like the sugar peas) - cooked, OR FRESH/RAW. Four ounces of chicken breast (no skin - poached or baked). 1/2 cup of whole-wheat pasta, or one small RED potato.

SINCE 'CANCER' PLAGUES THE LIVES OF MILLIONS, IT'S IMPORTANT TO HAVE IT ON A 'DIET' BLOG I THINK.

You can read the 15-pages that are full of excellent information about 'THE CANCER MICROBE' - it will make you see cancer in a new way (unless you're already well-informed).A dear friend of mine has devoted his life to the cure of cancer - and of course he's found a prevention approach as well as a cure for many; it's simply not 'cost-effective' to cure cancer when it will put thousands of people out of business and impact an industry that makes billions by 'treatment' - or cutting you up for $$$....Another book has recently surfaced; it's about the cancer cure found in 1943 - I have a copy of the original book.Still another book is 'out' and is available - again, about the research that was done in the 1960's and early 1970's...a well-known New York medical hospital had the 'answers' - but they were shelved in exchange for the 'industry' that was continuing to provide jobs and income for all parts of this country where prosperity has come to some, and to those who 'suppress' the information.For you to take personal control, you must start with your diet - clean; fresh - as pure as you can make it...your body wants to be fed only the cleanest and most energizing foods so it can give you a long and healthy life.We can't control many of the toxins in the environment - at least not to the extent we'd like, but give thought to keeping your air as clean as you can in your home; thinking about your exposure to the 'outside world' in terms of air; food, and how you incorporate that outside world into your own personal life.Here's the link to that wonderful article on CANCER - it's excellent!

RECENT PUBLISHED STATISTICS ON RISING LONGEVITY

IN 1910 THE LIFE EXPECTANCY FOR MEN WAS 48THAT SAME YEAR,, THE LIFE EXPECTANCY FOR WOMEN WAS 51BETWEEN THE YEARS OF 1930 AND 1940 WHEN THEY INSTITUTED SOCIAL SECURITY, THEY EXPECTED FEW WOULD EVER LIVE LONG ENOUGH TO COLLECT IT BECAUSE:THE LIFE EXPECTANCY FOR MEN WAS 58; FOR WOMEN 62.IN 2003, THE STATISTIC HAVE SHARPLY RISEN:MEN CAN EXPECT TO LIVE TO AGE 76WOMEN CAN EPXECT TO LIVE TO AGE 81IF WE EAT RIGHT, WE CAN LIVE WELL BEYOND 65 YEARS OF AGE - THE DOWN-SIDE IS WILL WE HAVE ENOUGH INCOME TO AFFORD TO STAY ALIVE?WELL, THERE'S ALWAYS THE GOOD WITH THE BAD I GUESS....

From the Health Watchers Winter 2008 publication PORTIONS, and BALANCING THE DIET WITH HEALTHY FOODS:#1 - Eat a variety of foods - the 'rainbow' colors of fruits and vegetables, and WATCH PORTION sizes. Their suggestions were - FOR A DAILY INTAKE:FRUIT: 2 cups. Examples are: Each of the following represent ONE CUP: Apple; 8 large strawberries, 1/2 cup of DRIED fruit. Apricots were recommended as a good dried fruit. Figs and Dates (1/2) were also recommende, and 4 to 6 Prunes/dried Plums.MEAT AND BEAN FOODS: A total of 5.5 ounces was recommended.MEAT/POULTRY/FISH: Three ounces daily (size of a deck of cards). This leaves another 2.5 ounces of 'choice' during the day.3 CUPS FROM THE MILK FOOD GROUP: Example given: 1 cup milk, 8 oz. yogurt, and 1.5 oz. mozzarella cheese.GRAINS: 2 slices bread (whole wheat); 1 cup pasta, 1/2 cup wild rice, and 1 whole-wheat flour tortilla.VEGETABLES: 2.5 CUPS - example given was one cup romaine lettuce, 1/2 cup broccoli florests, 6 baby carrots, 1/2 cup caulilflower, and 1/2 cup cooked green beans.This entire list was recommended for a SINGLE DAY CONSUMPTION, so it's clearly a diet that no one is going to starve if they follow it.

About Me

My blogs are not updated daily; they are all about things that interest me and/or topics on which I feel competent to discuss and give out ideas and useful information.
Each blog has music; each blog has some type of tribute to either my family or to others who have web-sites that I link to for valuable information and insight.
My blogs are geared toward the positive - I keep negatives out of my life, and from the things I write on my blogs.
The I-net; it's that one little candle that reaches out and burns brightly for all of us. Diane - Nevada
kcir114112@cmaaccess.com